JPH06510906A - Compositions having a cream structure and containing fructans, methods for producing these compositions, and uses thereof - Google Patents

Abstract

PCT No. PCT/BE92/00042 Sec. 371 Date Jun. 6, 1994 Sec. 102(e) Date Jun. 6, 1994 PCT Filed Oct. 2, 1992 PCT Pub. No. WO93/06744 PCT Pub. Date Apr. 15, 1994.Compositions having a creamy structure and containing a fructane or fructanes mixed with a liquid such as water, milk, egg white, egg yolk or sugar syrup; and the use of said compositions in foodstuffs such as ice cream, salad dressings, chocolate preparations, meat products, breads and pastries, fillings, sandwich spreads, jam, dairy products, sauces, etc. The foods containing these compositions are also described.

Description

[Detailed description of the invention] Compositions having a cream structure and containing fructans, methods for producing these compositions, and and its purpose of use. The invention particularly relates to fructan-containing compositions having a cream structure; Scream-based desserts, salad dressings, and chocolate-flavored products products, meat products, bakery products, stuffing ingredients, spreads, confectionery, dairy products, sauces uses of these compositions in foods such as; related to food.

[Mumbling of the 13 bases...]-! skin l The sedentary lifestyle we live today has virtually eliminated manual labor. Lifestyles have completely changed food requirements. Currently, energy Foods rich in sugar are not necessary, but too much fat, too much salt and Enough dietary fiber is still consumed.

Medicine long ago discovered that absorption of fat and excess amounts of energy, obesity, and cardiac A link has been confirmed with the occurrence of symptoms such as vascular disease and respiratory disorders. ′ °Fat is good for your body. It is communicated to the general public through scientific material that recommends the diet. currently widespread concept that ``To be beautiful, it is necessary to be slim'' This concept has also increased the demand for low-fat foods (foods with low fat and calorie content). The key points are increasing. By replacing saturated fatty acids in fat with unsaturated fatty acids, certain The risk of developing cardiovascular problems should be reduced, but the overall ( There is no benefit to humans who are unprotected and follow a slimming diet.

Cooked portions of food (e.g. cooked French fries or oven baked goods) Simply eliminating or reducing the amount of fat from a croissant (for cooking) This solution is not suitable for many applications as it tends to give a dry and unpleasant taste. cannot be executed.

As a result, a balance can be achieved by replacing part or all of the fat with a fat substitute. can be used to impart the flavor and physical properties of traditional food compositions to foods that contain There remains a great need for food compositions that can be used. The general public today is low calorie – values require foods with low fat content, but the food does not taste as good as traditional foods. I want something new.

Fat substitutes currently on the market and in development include carbohydrates (e.g. starch-based). products), proteins, esters and ethers. I'm there.

Certain fat substitutes are composed of mixtures of different types of compounds. H, *, A. Dr. Teeuwen is from International Food Ing. His paper published in ``radients,'' 1991, issue 2, pp. 4-11.'' Fat 5ubstitues: 1ucrative.

but risky”, the following is a very good overview of the prior art in the field: provides a theory.

- based on 0 Dextrins, maltodextrins and enzymatically hydrolyzed densities Colloidal solutions of partially hydrolyzed starches, such as poultices, should be considered fat substitutes. I can do it. Pa5elliSA manufactured by AVEVE (German company) 2 (registered trademark) is an example of this group of fat substitutes. these creams type cannot withstand long-term exposure to high temperatures, so it is recommended to use relatively low temperature Foods prepared with food, such as sauces, mayonnaise, spreads, and creams. Suitable only for mu-based dessert-like foods. For most of these uses The fat content of these creams can be reduced without affecting the properties of the product. It is not possible to replace more than approximately A of . Others are completely absorbed through the digestive tract. Unlike products, polydextrose, that is, various glycosidic bonds are crossed. Highly branched synthetic monoglucose polymers are extremely difficult to digest; Dextrose is fairly resistant to normal oven temperatures, but should not be used in deep-fried foods or deep-fried foods. Decomposes when used for deep-frying or roasting. Carbohydrate-based chestnuts Polydextrose, like other fats, can be used to replace all fat, e.g. Only a portion of the fat in these products can be replaced due to loss of fat.

Here, partial solidification is achieved by heating and then rapidly increasing the volume. Patented method [°゛Microparticu latio+) However, this method causes the protein to break down into very small spheres.

Simplesse (registered trademark) developed by Nutrasweet Co. The product is made of protein obtained from chicken eggs or skim milk albumin. has been completed. The most important limitation of Simplesse is its poor thermal stability. Is Rukoto.

- based on ester l′″ This diverse group of esters are ideal as fat substitutes. Contains a large number of compounds that have the potential to be harmful. In other words, highly heat resistant compounds, compounds with very low or no energy values, and in a wide range of foods. is a compound suitable for replacing (virtually) all fats in these fats Most fat substitutes are still in the developmental stage and their toxicological and physiological properties are still being developed. Whether or not sex is acceptable will be proven in the future. sucrose spolier Steles (SPE) are an example of this class of compounds. Procter a 01estra (registered trademark) manufactured by Gamble, Inc. is the most widely used It is the best known SPE. However, if you use a large amount of 01estra, Luros (anal 1oss), some vitamins (A, D, and E) Research that can determine whether there are microorganisms that can degrade SPE There are some drawbacks such as: Minimize these problems Possible solutions have been proposed but are not yet satisfactory (Te (See the tank on the right side of Dr. Euwen's paper on page 6).

- Mouth based on etheric feast Replacing ester bonds in fat molecules with ether bonds can result in more stable molecules. I can do it. Its molecules are typically exposed to high temperatures, enzymatic hydrolysis reactions and strong acidic media. Highly resistant to bodies and salt-containing media. Sex of ether fats as fat substitutes Relatively little research has been done on quality either generally or more specifically.

Another disadvantage of certain fat substitutes is that they resemble starch gels more than the oily structure of fats. It has an unpleasant taste and physical appearance.

Fructans with an average degree of polymerization (DP) of 5 or more, such as inulin, are also found in certain foods. It can be used as a partial substitute for fat or sugar, but its functional characteristics are Solubility has so far limited the range of possible applications considerably. There is. For example, inulin has a low solubility compared to, for example, sucrose. The average DP is Approximately 9 inulin can be dissolved in water by only about 10% at 20℃, and at 60℃ It is only possible to obtain an aqueous solution containing 25% inulin.

Moreover, when a hot inulin solution is cooled, inulin rapidly precipitates and settles to the bottom of the container. The lees are obtained. This phenomenon is probably due to the deterioration (retr. degradation), and as a result of this deterioration, molecules associate with hydrogen bonds. This is probably due to the expulsion of water existing between molecules. This process of deterioration is moderate It is accelerated by various physical actions including stirring.

Since it is not possible to add concentrated solutions of fructans such as inulin to foods, Fructans are often mixed with other food ingredients in powder form. People like this The disadvantage of the method is that the food has a taste and a sandy texture. difference Furthermore, it may not be possible to homogeneously mix the required amount of inulin with other food ingredients. many.

Japanese Patent Application No. 2-81156 describes B-2,1 type with a degree of polymerization of 10 to 100. A low-calorie product containing a composition of fructans and having a pasty aqueous structure. Contents of foods are listed.

Japanese Patent Application No. 2-81155 discloses the above composition having a pasty aqueous structure. A manufacturing method by heat treatment is described.

It also has a non-cream structure and contains the following: immunotherapeutic compositions (international patent Publication No. WO-A-8702679), Mousse (U.S. Pat. No. 3,809,764) ) or soluble compositions capable of stabilizing colloidal suspensions (International Patent Application No. WO- Mixing of fructans and liquids for the purpose of producing A-8604091) things have been reported.

1 bean standing road The purpose of the present invention is to reduce dryness in the mouth without reducing the organoleptic properties of foods. can be used as a food or added to other foods without causing any sensation; On the other hand, the proliferation of useful intestinal flora, the reduction of the level of cholesterol in the body and Fructan or fructa with improved nutritional properties such as dietary fiber action The object of the present invention is to provide a new composition of a mixture of ingredients.

Another object of the invention is to produce or produce food products such as chocolate. By providing a composition that allows for the incorporation of large quantities of water into formulations used to be.

day of day ( The present invention includes a composition having a cream structure, wherein the composition is cold or moderately Full mixed into a liquid such as warm water, milk, egg whites, egg yolks or sugar syrup It consists of cuttans or fructan mixtures, with a stable structure similar to fatty substances (cream ) products for human or animal consumption, including food for dogs, cats, etc. and new uses in formulations used to manufacture products for human or animal consumption. We describe compositions that offer this possibility.

Hereinafter, the terms "food composition" and "food" are used for human consumption. Refers to products intended for both consumables and animal feed, including feed for dogs, cats, etc. Ru.

Therefore, the main object of the present invention is to combine fructans or fructan mixtures with foodstuffs. liquids that can be used in the preparation of products, and most of the shortcomings of the prior art in the field. The object of the present invention is to provide a composition with a creamy structure that overcomes the above problems.

The composition of the invention has the potential to influence the dissolution and dispersion of fructans or fructan mixtures. and/or during reconstitution of the composition of the invention after drying. It is advantageous to contain one ingredient, preferably a carbohydrate, that reduces the

The present invention also provides dry or for compositions of the invention made with co-dried ingredients. Ru.

Preferably, the fructans or components of the fructan mixture are unbranched, branched or inulin or levan, which may be partially hydrolyzed; The concentration of levan or levan is 5-85%.

Advantageously, inulin contains 10% or more of oligosaccharides with a degree of polymerization of 2 to 10. be.

The composition of the present invention comprises mixing a fructan or a mixture of fructans with a liquid and then Obtained by a manufacturing method that applies shearing force.

Other aspects of the invention provide for the use of fluorophores in food products or in formulations used to make food products. 1. A method of mixing a large quantity of a fructan or fructan mixture, the composition comprising: The method comprises adding to the food or the preparation.

According to this method, the appearance, texture, taste and aroma of the food are preserved. Adding fructans or fructan mixtures in powder form or as a solution while It is possible to obtain superior sensory stimulation properties compared to other foods.

The present invention also provides for any new method for replacing part or all of fat in a food or preparation; or by applying high shear forces in other food ingredients. by adding fructans or fructan mixtures and liquids while The present invention relates to a method comprising producing the composition of the invention in situ.

Another aspect of the invention is to make chocolate by adding the composition of the invention. Water can be stabilized in foods such as foods or in formulations used to make foods. This is a method that can be used.

This method allows large amounts of water to be mixed into the food composition.

The present invention also provides optionally low-fat or fat-free or Producing food products such as chocolate or said food products containing a high percentage of water A formulation for use in food preparations containing the composition of the present invention in addition to useful food ingredients. It relates to a food or preparation characterized by:

The present invention particularly provides products with optionally reduced fat content or no fat, with excellent taste and excellent taste. It has a particularly useful intestinal flora [especially Growth of Bifidobacterium species] Helps reduce cholesterol in the body and provides dietary fiber action - Inside the blade mouth Food or It relates to formulations used to produce foods.

Furthermore, by using the composition of the present invention in foods, a large calorie reduction is achieved. be able to. When fats are replaced with easily digestible carbohydrates or proteins, Calories are reduced by reducing fat (9Kcal/g) and carbohydrates (4Kcal/g). g) and water, or protein (4Kcal/g) and occurs by displacement with a mixture of water. Protein that is difficult to digest and fructans, which have a clearly lower caloric value than easily digestible carbohydrates (e.g. (inulin is IKcal/g), additional energy reduction is performed. I can.

The compositions of the invention may include other fat substitutes, thickening or gelling agents, stabilizers and/or or in combination with dispersants, foods with low or no fat content It is clear that it can be used to produce

A final aspect of the invention provides that the composition of the invention can be used in food or human or animal food. in the form of preparations used to produce fat or oil substitutes or carbohydrates. in the form of substitutes or stabilizers or by mixing large amounts of water into the food or formulation. Concerning use for matching.

Day of the day According to the present invention, a composition having a cream structure and containing fructans cuttans or fructan mixtures and e.g. water, milk, egg whites, egg yolks, sucrose Can be produced by applying high shear force to liquids such as syrup This was discovered.

This high shear force can be applied, for example, to mixers, ball mills, Ultra-Turrax (registered trademark) T25 or Hydroshear. using a variety of standard equipment such as high-speed shear devices and other similar devices. Therefore, it can be obtained. Also fructan or fructan in the presence of aqueous medium The mixture is pressed into a homogenizer or extruder and subjected to the action of an ultrasonic reactor. or according to the manufacturing method described in Japanese Patent Application No. 2-81155. By heating the particles, shearing and frictional effects can be applied between the particles.

The cream composition of the present invention is stable and does not aggregate or form two layers even under physical action. The fructan or fructan mixture is not perfect, but sufficient. Retains its creamy texture even when heated to melting temperatures .

The appearance and consistency of the cream structure can be varied (e.g. Lessing type sauce (very viscous liquid) to margarine or “’N1 vea® cream° and even harder cold butter forms The appearance and consistency of the cream structure can be changed, and this the physicochemical structure of the membrane (e.g. type of gel, dispersion or emulsion or combinations of these different structures).

According to a preferred embodiment of the invention, the components of the fructan or fructan mixture is inulin, levan, or branched or unbranched reactions or moieties. Inulin or levan modified by a fractional hydrolysis reaction.

The inulin used in the present invention is easily available, low cost, and Helianthus tuberosus, Sikoliu Cichorium 1ntybus, dahlia, or It can be obtained from other plants that are widely distributed around the world. It's widely known Sea urchin, inulin has the general formula: GFn (G = nibbleose F = fructose, n is It is a polydisperse product with a polydispersity of 2 to 660 or more.

Therefore, inulin naturally contains a large amount of oligosaccharides with a degree of polymerization of less than 10.

For example, commercially available inulin extracted from chicory (Chickory) contains the oligosaccharides mentioned above. Contains about 25% of saccharides and 50% or more of oligosaccharides with a degree of polymerization of 2 to 2o. .

The time of harvest plays an important role in the composition of inulin. Late September or October Harvesting chicory root at the beginning of the month contains a high percentage of long-chain GF. Phosphorus is obtained. The later the harvest date is, the shorter the GF chain will be. moreover The average length of inulin chains varies depending on the source from which they are extracted. On top of that, an example The short-chain inulin fraction can be separated from the long-chain inulin fraction using separation methods such as chromatography. The average chain length of inulin and can change the average degree of polymerization. The average length of the inulin chain is the dissolution of inulin. This is very important as it affects the quality and therefore the production and properties of the cream. Ru.

Unexpected effects of using inulin extracted from chicory in the composition of the present invention The fruits are highly soluble in water and contain large amounts of oligosaccharides with a degree of polymerization of 2 to 10. so that it not only does not inhibit the formation of said cream structure, but also further enhances said composition. The effect of improving the organoleptic properties of the food it contains (e.g. a more oily sensation in the mouth) It is.

Most of the fructose units in inulin are linked to each other by β21 bonds. Ru. As a result of detailed analysis, in recent years a small percentage (up to 5%) of the constituent units of inulin have been identified. It is clear that it is branching. The higher the percentage of inulin branches, the better. The more soluble the inulin becomes. The results of the test showed that: Sunawa An international patent application in the name of Raff1nerie Tirlemontoise Branches produced according to the method described in WO 91/13076 When inulin with a branching percentage of 8% is used, the branching percentage is only 2%. A much higher concentration of inulin is needed to obtain the cream than when using inulin. was shown to be necessary for the mixture (the above-mentioned published patent application is incorporated by reference in this application). ). Additionally, we remove the branched moieties from inulin (and, for example, (can be carried out by reaction with hydrolase), inulin needed to make the cream. can reduce the concentration of inulin, thereby widening the range of applications for inulin.

Moreover, the solubility of inulin is very low if inulin and water or milk or egg white. Add other substances to the egg yolk or sugar syrup mixture, such as salts; carbohydrates (e.g. (e.g. sucrose); proteins; xanthan gums, carob gums (caro b gums), gums such as go gums; carboxymethyl cellulose ; carrageenans; alginates; fats; and/or mixtures of each other. depends on the addition.

Additionally, these substances cause particles to agglomerate when the composition of the invention is dried. can be prevented.

In fact, during drying of the composition of the invention, particle agglomeration occurs (possibly new hydrogen due to the formation of bonds), and when the composition is redispersed in a liquid medium. , these hydrogen bonds are broken to regenerate a stable, homogeneous composition with a ream structure. In order to do so, it is necessary to use new energy.

These substances may be used in the form of dry powder (for the compositions according to the invention) for the compositions according to the invention. concentrated solution (if the composition is sufficiently liquid to hydrate the substances added to it) It can be added in liquid form or in the form of an aqueous paste structure.

As seen in the above paragraph, it affects the solubility of inulin and therefore All these different parameters that affect the cream-forming performance of By varying the concentration of inulin over a range of 5% to 85% or more, A complete range of creams can be made.

Other fructans such as levan can also be used. Microbial levan is branched Therefore, it is desirable to first eliminate the branching by a reaction with inulin powder.

According to another embodiment of the invention, a composition of fructan cream or fructan Compositions containing are used as fat and/or oil substitutes in foods. to Composition of fructan cream or group containing fructans of liglycerides Replacement by a cream composition with the same amount of triglyceride, i.e. It can be done proportionately, based on a ``1:1'' weight substitution. , a fructan-containing cream composition and other fat substitutes or thickeners as described above or Triglycerides in foods can also be mixed with gelling agents or stabilizing or dispersing agents. It can be used to replace part or all of . triglycerides In food compositions containing eggs or emulsifiers, a small amount of fat is always present. are doing. In this case, you can only obtain °°food that is virtually fat-free. I can't.

According to certain embodiments of the invention, the fructans used as fat substitutes are Nulin or modified inulin.

The above can be done by adding inulin-based cream compositions to foods or The product is produced in a system by applying high shear forces to the mixture of different components that make up the product. This can be implemented by creating a stream. Dogfish in the final food product If the concentration of ingredients or other ingredients is high enough to form a cream, the above Only the latter method can be applied. Inulin can be added to food in powder form or as a solution. However, as mentioned above, these methods have very severe limitations. In other words, Due to the low solubility of inulin, large amounts of inulin can be added in solution form. On the other hand, the addition of inulin powder alone generally increases the sensory stimulation of the resulting food. The properties of the material change dramatically (for example, a sand-like texture is observed). of the present invention The inventors believe that when inulin cream is used in food, inulin is simply added to the food. I actually observed that 11 points were provided compared to the standard. In other words, in the mouth. Greasy and creamier feel, smoother and oilier texture Cha, with the benefits of a shinier, more viscous appearance, and no unpleasant taste. . When food products made with inulin cream were evaluated by a test panel, it was found that No dry sensation was observed.

Also, it is very difficult to homogeneously mix large amounts of inulin powder with food preparations. Ru. In some cases, it is not possible to add inulin powder, e.g. during the production of holograms. It is Noh.

This is because inulin may form clumps, stick to the cutter, and mix with other ingredients. It is et al. In all these special cases, using inulin cream is ideal A solution is obtained.

Furthermore, by using cream, large amounts of other products such as fat or sugar can be added. can be replaced with inulin, resulting in a diet lower in fat or sugar content. The texture, mouth sensation, taste and New products are even available that do not contain fat and/or sugar while retaining their quality. can be done.

In addition, the inulin cream composition of the present invention can be used in various foods, emulsions and Stabilizer and anti-syringe agent in mousses, especially dairy salad dressings, mousses, etc. It has been recognized that it can be used effectively and easily as an antisyneresis. It was done. In this case, the stabilizing effect obtained with inulin powder may be comparable or similar. The amount of inulin in leam form required to obtain a greater stabilizing effect than Yogurt made with 10% cream containing 50% inulin, for example Ruto showed that whey did not separate even after long storage, while 10% powdered inulin Even if you use it, it won't prevent yogurt from becoming double layered.

In addition, the composition of inulin cream is suitable for mixing water into foods such as chocolate. can be used to contain high percentages of water, resulting in a high percentage of water content. It was observed that Chocolate produced in this way has a high melting point, so More suitable for consumption in warm countries. Can hold water in a stable form Other compositions are also suitable for producing chocolate of this type.

Such a composition of fructan cream, more specifically Inulin Cream The use of compositions of gums is particularly advantageous from a nutritional point of view. This is because The use of has an excellent dietary fiber effect, reduces fat intake and improves cholesterol in the body. combined with the promotion of intestinal flora proliferation, which is useful in reducing gut levels. This is because that.

The following examples are intended to illustrate the invention and are not intended to limit the invention. It's not.

Mkawa-1-' Engineering: (Koyoru Inulin Cream's 'Notice Room Temperature Water: 950m, 9 Inject into the beaker. In that beaker, Jenke & Kunkel Co. Insert the tlltra-Turrax T25 from the company.　Ultra　-Tu While rotating the rrax at full speed, the average 250 g of inulin with a DP of 8.7 are added in small portions. After adding inulin Continue shearing for 2-3 minutes. Cream will begin to form during this operation. Obtained The inulin cream is white, opaque, and has a crumbly texture similar to fat (5ho). rt texture) and has pseudoplastic characteristics (easily deformed and its new shape retains its new form). This inulin screen has thixotropic rheology. perform a behavior. In addition, this inulin cream is completely stable and does not cause precipitation or flocculation. It doesn't show any information at all.

When the amounts of water and inulin were changed to 350 mg and 150 g, respectively, the old tra - Turrax should be run for at least 10 minutes after adding all the inulin. There must be. In this case, the cream should be allowed to stand at room temperature for 2 to 3 hours before it becomes hard. Those with low values are generated. If you put the beaker in the refrigerator after shearing, it will become clear. The generation of the program is accelerated.

When using boiling water, only a mixture of 50% inulin and 50% water will produce cream. do. A mixture of water and 30% inulin will affect the solubility of inulin. does not form a cream except for ).

Instead of Ultra-Turrax, e.g. mixers inducing arbitrary action, Other equipment such as homocinator, extruder, hydroshear etc. can be used .

The inulin cream of the present invention is characterized in that at least a portion of the inulin is solubilized during the operation. manufactured by shearing in various ways under conditions that remain undisturbed. Generally speaking, it can be said that Viscosity and firmone of inulin cream of the present invention The firmness increases as the inulin content increases. This again Their properties are influenced by the shearing process, the presence of other components in the mixture, etc.

The effect of these parameters on cream hardness is shown in the table below and in Example 4. vinegar.

Table: Hardness concentration (%) of various inulin-water creams Shearing device procedure N130 Ultra-Turrax 22℃, 15 minutes 0.8530 Nzi t4za” 22℃, 200yl 2.0130 Hydronoe 7 -+21 22℃, 20 bar 2.273001 Mixer 22℃, 5 minutes 1.4630 mixer 22℃, 5 minutes, pH 31,2430 homogenization Ther l=l s6℃, 200 bar 0473Qfl+ Mixer 85℃, 5 minutes 1.3450 Mixer 22°C, 5 minutes 13550 (1) Miki Mixer 22℃, 5 minutes 1.8350 Mixer 100℃, 5 minutes 3895 0 Homogenizer-1 (50℃, 200 bar 1.55 (1) Nurin had an average DP of 1.03.

In the remaining experiments, inulin with an average DP of 8.7 was used.

(2): The homogenizer and hydroshear are APV Gaulin equipment. there were.

The table below shows inulin cream with various compositions. Listed are the ingredients that can be used to make creams.Uses The procedure was the same as in Example 1.

Component A Component B 50g egg white 50g inulin 70g egg white 30g inulin 50g skimmed milk 50g inulin 70g egg yolk 30g inulin 30% inulin and defatted in egg whites by shearing for 5 minutes using a mixer. The hardness of cream prepared from each mixture of 30% inulin in milk was 0.9. ], N and 0°81N.

115-Yu: Cream with inulin 75g of ``Kichibranch inulin'' (approximately 8% (with branched fructose units) was mixed with 25 mρ of water and subjected to shearing for 5-10 minutes. do the same thing. A stable ream is generated.

Example 4: 1 layer of inulin cream in 1 layer of 1 layer of abdominal area Ingredients = 30g inulin 20g sucrose 50m 9. Water of Add sucrose and inulin to the water while stirring. After finishing the addition, Continue shearing with ltra-Turrax for 1°. cream at room temperature After standing still for 30 minutes, mix in the same way at room temperature for 5 minutes using a generated mixer and perform shearing treatment. A cream with a hardness of 0.45N is produced. This hardness is achieved without any other additions. lower than for creams containing 30% inulin. On the other hand, as shown in Example 6 below, The addition of sucrose improves the thermal stability and longevity of the cream, as shown in Fig. cream] Inulin creams similar to those produced in Example 1 (30% and 50%) were By adding inulin to water that has been previously acidified to a pH of 3 by adding acid, You can also get it.

A 55% inulin cream is also prepared in the same manner as in Example 1. this cream 228 g by adding 278 mA f6 of demineralized water with stirring. Dilute to 0%.

The structure of the cream is maintained.

Add a pH 3 citric acid solution to 275 g of the other sample while stirring to incubate the dog. A product containing 30% is obtained. The cream has a pH of 4.2 and its structure remains stable. Adjust the pH of this cream by adding more concentrated citric acid solution. Even when the concentration is lowered to 3, the structure of the cream does not deteriorate.

In all of these experiments, stable or reamed structures were obtained and/or maintained. It was done.

m6: Heat-treated inulin-cream behavior In the test below, an inulin-water cream was heated at various temperatures to determine the composition of the cream. Determine whether the structure regenerates during cooling.

Heating temperature ('C) of inulin cream Content of dry substance during cooling (%) generation of 30 (inulin) 60 birth 30 (inulin) 75 birth 30 (inulin) 90 Not produced 30 (inulin) 100 Not produced 50 (inulin) 100 birth 50 [30 inulin + 20 sucrose) 95 raw 75 (branched inulin) 110 Store fresh inulin cream in the refrigerator for 4 weeks, and I did a freeze-thaw cycle (take it out of the freezer for 1 day) 5 times in between, but it did not clear. The structure of the frame did not deteriorate 115-1: Frommarsh Fray If you use inulin cream to remove some of the fatty substances (f3) from Fromash Frais, or can be replaced entirely to lower cholesterol levels. inulin is slightly soluble in the whey, so it should be added after the curd and whey have separated. . At this stage of production the powdered inulin can no longer be used. Addition of homogeneous inulin solution It is also difficult to add (due to the low solubility of inulin), and this addition increases the Viscosity, firmness, stability and dry matter (d, m,) properties are reduced. this For all these reasons, inulin cream offers an ideal technical alternative. Inulin (containing no inulin or used in powder form) It has a smoother and oily texture (compared to products containing A fat-free fromache frais with a layered cream taste can be obtained.

Makeup 1%- Cheese ″″ (O% f, s, ~15% d, m,) 85 inulin cream (50 %) 15 *Obtained from skimmed milk, lactic acid bacteria (3%) and rennet (0,005%).

Engineering 1 Inulin cream was prepared in the same manner as in Example 1 using water or skim milk (pasteurized). (50%). The skimmed milk is pasteurized at 90°C in a plate heat exchanger. , 30 seconds) and then cooled to 25°C. Add lactic acid bacteria and rennet and heat at 25°C. Incubate for 20 hours. The curds are separated from the whey by centrifugation). Obtain the desired dry matter content and texture. Add inulin cream. Mix thoroughly. Mix to make a smooth paste. Package, cool and store in the refrigerator.

■ Better milk by making inulin cream with milk instead of water You can get a taste of it.

115-Yuni Cake Inulin cream is used to replace 50% of the fat in cake formulations, for example.

In this case the fat replacement is proportionately carried out by an equal amount of inulin cream as the fat being replaced. and do it.

The cake thus obtained has excellent taste and texture. homogeneous bae Inulin cream is preferred to obtain the yeast. Excellent using inulin powder It is difficult in practice to obtain a suitable mixture that provides a suitable structure, and the pace It is not possible to use an inulin solution for .

Group 1’i12 ftt%”- Flour 25 Sucrose 25 Egg 24.6 Inulin cream (50%) 12.5 Margarine 12.5 Baking powder 0.4 Two fish An inulin cream (50%) is prepared in the same manner as in Example 1. sucrose, ma - Mix galin and inulin cream. eggs and baking powder in that mixture Add the flour and then the flour. Knead the mixture until homogeneous.

The resulting paste is placed in a mold and incubated at 210° C. for 45 minutes. the resulting cake to be packaged.

10: Chocolate spread Chocolate spread is obtained from inulin cream and cocoa powder. Inuri By using this cream, it has excellent application properties and a smooth and oily texture. texture is obtained. Inulin cream can be manufactured in-system or separately. Wear.

Leverage 1L standing JL2! LL Powdered sugar 50 Inulin cream (30%) 3 la Cocoa powder 10 Skimmed milk powder 5 1 plate Inulin cream (30%) was prepared similarly as described in Example 1. Ru. Add powdered sugar, skim milk powder and cocoa powder to the inulin cream and mix vigorously. Mix.

Ei 3 ′　In a comparative experiment, inulin powder was used instead of inulin cream, but the The melted chocolate spread has a completely unacceptable mouth sensation and sandy taste. I had it.

叉 [craft: ice cream] During ice cream, inulin cream is used to remove some of the fatty substances (e.g. °’ Fatty substances in 5uper PremiumIIIce” type ice cream virtually no fat, which can replace 50% of fat or have excellent organoleptic properties. You can make ice cream that you don't have. Contains the following combination of fats Ice cream with a caloric value of 10% 11 instead of 190Kcal/100g for ice cream 0 Kcal/100g. This means that the calories have been reduced by more than 40%. corresponds to

Tsuzuru Asa-1jLL! :Low Skimmed milk 59 Inulin cream (50%) 20 sugar 14 Skimmed milk powder 6 Stabilizer (Grinstead Cremodan SE 30) 0, 6 bani La fragrance (Silesia 111/8309280) 0.3 cream fragrance (Q uest Int, NN lower 172) 0.1■ Inulin cream (50%) was prepared using water or milk in the same manner as in Example 1. do. Mix the powdered ingredients and disperse the mixture into the milk with stirring. Flavor Add the ingredients and inulin cream. Mix until a homogeneous mixture is obtained. 80 ℃ and maintain this temperature for 30 seconds (pasteurization). Homogenize the mixture Ru. Cool to 5°C and let stand in the refrigerator for several hours (ripening). Blow air ( 100% overrun) Freeze. Store in the refrigerator for at least 2 days (harden ).

In addition, about 10% of inulin cream (50%) was added to the sherbet, and the The texture has been modified to make it more similar to fruit ice cream than regular sorbet. It gives the sherbet a partially creamy and more oily consistency. I can do it.

IfLt-Uni: Watsuful Reducing its fat content by 50% by using inulin cream Can be done. Inulin cream can also be used to mix the paste thoroughly and homogeneously. . Use of inulin cream (50%) provides excellent heat resistance during baking. Ru.

Cosmetics fil! Above”- Sucrose 23.6 Flour 21.4 Eggs 21, 4 Inulin cream (50%) 10.7 Ammonium carbonate 0. 1 Sodium carbonate 0. Le Shichin 0. to μ Inulin cream (50%) is prepared as described in Example 1.

Melt the shortening at 40°C. inulin cream, sucrose, eggs and Add lecithin. These ingredients are briefly mixed in a Hobart type mixer.

Add flour, soy flour, ammonium carbonate, sodium carbonate and water. Hob Stir vigorously for 3 minutes using an art mixer. Pour the resulting paste into a Watsuful baking mold. Place it inside at 200℃ for 2 minutes. Cool and package.

115-Yuuni tLtL and Nige Gostop All types of yogurt i.e. solid yogurt using inulin cream can completely replace fatty substances in stirred yogurt and yogurt drinks. Wear. Yogurt containing inulin cream has a more oily sensation in the mouth. It gives a mild taste.

Nagi %j− Skim milk 7゜ Inulin cream (40%) 20 Lactic acid bacteria 3 Skimmed milk powder 2 ” In the same manner as in Example 1, inulin cream ( 40%). Skim milk powder is added to skim milk and heated to 90℃ using a plate heat exchanger. Pasteurize for 15 minutes at ''. Cool to 45℃ and add inulin cream and lactic acid bacteria. Add. Stir thoroughly in the tank, then incubate at 45℃ for about 4 hours while stirring. Incubate (until pH is 45). Quickly cool down to 20℃ and package. .

Cool to 5°C and store at low temperature.

lyu Milk and cream by making inulin cream with milk instead of water can intensify the flavor.

Branch 1 Hill – Yuuni Salad Dressing Use inulin cream to remove some of the oil in various types of salad dressings. or all can be replaced. The composition below maintains excellent texture and taste. While maintaining the oil content, the oil content was reduced to 15%. have the same taste and mouthfeel characteristics Other products use 30% oil and 30% inulin cream (50%), starch obtained without the addition of base products or other fat substitutes.

Inulin cream can be manufactured arbitrarily within the manufacturing process (colloid mill) system. can.

Leverage %- Inulin cream (50%) 35 Corn starch (Cerestar SF 06301) 5 Potassium sorbate Um 0.03 ■Dish Inulin cream (50%) is prepared analogously to Example 1. All powder formulations Mix and disperse in water with stirring. Continue mixing while heating to 95℃. Ru. Maintain this temperature for 2 minutes. Then immediately cool to 25°C. Hobart Transfer to mold mixer. While stirring on low speed, add the mustard and egg yolks, then add the dogfish. Add cream and vinegar.

Slowly add corn oil and continue mixing for 5 minutes. Run it through a colloid mill and wrap it. Then store at low temperature.

ffl 15: Stuffing that does not contain fat for making sweets and pastries The product is manufactured by preparing inulin cream in-system. This stuffing is Can be used in confectionery and pastry products. The filling is sweet and It has a texture similar to fatty substances. Inulin powder is used for this application. It is used for organoleptic reasons, i.e. inulin powder gives a sand-like structure. It is difficult.

Group %”− Sugar syrup (62% dry matter) 79 Slowly add the inulin to the sugar syrup while stirring. Ultra-Tu Mix for 20 minutes with the rrax T 25 running at full speed. The structure of cream is It forms after about 2 hours.

15-6:, i! Chocolate chocolate usually contains 0 to 1% water. have. High melting point by adding more water to that chocolate You can get chocolate. This chocolate is used in tropical countries. Fits well and doesn't melt very quickly in the hands.

Unfortunately, adding too much water will increase the viscosity of the chocolate paste and cause lumps. The production of increases. For these effects, chocolate bars, cooper char (co It becomes impossible to use the paste for applications such as Using inulin cream makes it possible to stabilize the water, so this water is added to the chocolate paste in the form of inulin cream. In this case Chocolate paste does not contain lumps and has a viscosity similar to that of a chocolate bar or cooper char. It has a viscosity that can be used for various purposes.

50% inulin cream is better at stabilizing water than 30% inulin cream. It is.

Group ``L Yu J Otsu 1'' - Milk chocolate 95 Inulin cream (50%) 5 ] Milk chocolate is melted at 45°C and then cooled to 25°C. obtained chi The chocolate is heated to 27℃ and tempered to achieve the fluidity required for molding. get. Chocolate paste and inulin cream that have undergone the above tempering process mix the mixture. Pour the resulting chocolate paste into molds and shake those molds Then cool. Remove the chocolate from the mold and wrap it.

Example 17: Brain Spread 1ain s read inulin cream Some of the oil and fat in the spread (margarine type with medium fat content) can be advantageously substituted to give a lower fat content. Therefore, margarine 80% fatty matter (f, s,) or 40% of normal medium fat content margarine Instead of fs, 30% inulin cream (50%) and 20% f,s, Excellent spreads containing can be done. Inulin cream can also be used as a spread as shown in the formulation below. During production, it can be produced in-system.

Makeover L-ri J1! engineering person l Butter 12.50 Oil mixture 10.00 Monoglycerides (Orffa type S) 0. 47 Lecithin (Luc as Meyer Metarin P) 0.20β -Caroten ( Roche-30% in oil) 0.03■ Water 59. centre Inulin (powder) 15.0 Gelatin (Sanofi B-I 250 B1.) 1.5 Salt 0. 5 Potassium sorbate 0.1 Lactic acid appropriate amount bilayer ■ The ingredients of the powder are premixed and the mixture is then mixed into the oil mixture. melting bar Add tar and colorant. The resulting fatty phase is stored at 55°C.

And l Disperse gelatin in water at 80°C. Add remaining ingredients, then pH with lactic acid Adjust to 5. Mix until a homogeneous mass is obtained. The resulting aqueous mixture was Store at 5°C. Slowly add the above aqueous phase to the above fat dispersion (55°C) with vigorous stirring. Mix well. The product was homogenized at 200 bar and then rapidly cooled to 12°C. reject Pack it in a tube, freeze it and store it.

18:i, -72====2yl,,2B2J21. , jill:;2. ;1 Use ijj1 inulin cream to make all types of yogurt; Can replace fatty substances in glutes, stirred yogurt and especially yogurt drinks However, it is possible to stabilize these yogurts and effectively reduce their syneresis. Wear. In fact, yogurt based on inulin cream loses whey during storage. Iodine produced without inulin or with powdered inulin shows no separation and It has a more oily texture and taste compared to glut drinks.

Group J Koko 11 Soaking J- Skimmed milk 68 Inulin cream (33%) 30 Lactic acid bacteria 2 two dishes Dogs were treated with water or skim milk (pasteurized) as described in Example 1. Produce phosphorus cream (33%).

Skimmed milk is pasteurized on a plate heat exchanger at 90'C for 15 minutes.

Cool to 42°C and add inulin cream and lactic acid bacteria. Mix well in tank and then incubate at 42°C with stirring for approximately 4 hours (until pH 4.5). ), rapidly cool to 20'C. Stir vigorously to blend the yogurt into a smooth paste. (homogenization under 200 par).

Pack, cool to 5°C and store frozen.

Yogurt containing 10% inulin added in the form of cream (33%) The beverage shows no whey separation even after one month during storage. When you make a comparison, The same yogurt without inulin shows a clear separation of 50% whey on the surface and yogurt with 10% powdered inulin also shows 30% whey.

The taste of milk and cream can be improved by making inulin cream with milk instead of water. Liver pâté can be enlarged by using inulin cream and Replacing a portion of fat, for example 50% and reducing cholesterol levels This is a typical example of a meat product that can be made with In the following formulation, the inventors of the present invention , 30% fat (lard) to 15% fat and 15% inulin cream (30% ), which can reduce calories by over 35%. Ru. It is possible to remove such large amounts of inulin without preparing inulin cream. - It is impossible to add homogeneously to the putty. This is because fine powder of inulin is This is because it sticks to the cutter and creates lumps. Therefore, the inulin cleaner of the present invention Inulin provides technical advantages over powdered inulin.

Kogyoku-L11” low Balk lever 32 Skimmed milk 32 Lard 15 Inulin cream (30%) 15 Spices 1.5 two dishes Inulin cream (30%) was prepared as described in Example 1. Alternatively, it is made with skimmed milk. Poach the lard in water at 90°C for 10 minutes. ach> Add the 6 ingredients to the cutter in the following order.

- Liver [trimming (tri+nmnm1n)] - Rice powder, salt and spices ( spraying) -Lard (trimming) part of whole milk One inulin cream -remaining milk Mix well and then finely chop until desired granularity is obtained. For the terrine Cook in the oven at 90℃ (until the core of the patty reaches 70℃).

Cool and store at low temperatures.

Inulin's slightly sweet taste is a problem in some meat product applications. this place lower sugars (1over sugars) in inulin (glucose, The residual content of taldose and sucrose can be reduced in various ways.

1.5 - Yuyu; Puff pastry In the case of puff pastry, the margarine used between the sheets must be delivered to Inulink. can be easily replaced by reams. The structure of inulin cream is MAGA Facilitates mixing with phosphorus. Inulin powder is used in margarine in very small amounts. or cannot be mixed. Fat replacement is therefore only marginally achievable.

Also, inulin solution cannot be used. This is because a large amount of water is homogeneous with margarine. This is because it inhibits the formation of a mixture. 50% Inuri to give excellent heat resistance You need to use a natural cream.

Asa-ffi Flour 35.5 Wednesday 14.7 Shortening 5.1 Yeast 2.1 Salt 0. 9 Emulsifier 0.3 Margarine 16.5 Inulin cream (50%) 16.525 Inulin cream (50%) was prepared similarly as described in Example 1. Ru. Shortening made by melting sucrose, water, eggs, yeast, salt and emulsifiers. Added.

Flour is added and the resulting dough is passed through a Hobart type mill at low speed for a short time. Knead with a kisser. Next, add inulin cream and macer until a homogeneous mixture is obtained. -Galine in a Hobart type mixer at low speed. Spread the dough flat Spread the inulin cream and margarine mixture on top of the dough, then Then fold the dough into 3x2. Stretch the sheet flat. the sheet at 5℃ Let stand for 1 hour. Fold the sheet again into 3x1. Let stand at 35°C for 60 minutes.

The resulting sheet is shaped into the desired shape and cooked at 220°C for 14 minutes for milk desserts such as pudé. During treatment, inulin cream is used to replace all fatty substances and make it even smoother. It can give a smoother and more creamy texture.

Group "L Yu" Ll top"- Skimmed milk 60 Inulin cream (50%) 20 sugar 10 Skimmed milk powder 8 Cornstarch (Cerestar SF 06304) 1. 7β-karo Chin (Univ, Flavors 25142) 0, 050 vanilla flavor ( Sanofi B-I LC9303) 0.025 In the same manner as in Example 1, or skim milk (pasteurized) to make inulin cream (50%). all The powder ingredients are mixed and the mixture is dispersed into skim milk with stirring. 95 Heat to and maintain this temperature for 25 minutes. Cool to 70℃, add coloring agent and flavor. Add ingredients and inulin cream and mix. Pack, cool to 5℃, and store at low temperature. Store.

115-Yuuni cream chocolate e.g. croquant , nougat, gia duja, mill You can get different flavors of chocolate by adding various additives like cream etc. I can do it. The minimum concentration of additives is often 5%. But with milk cream If added, it will cause technical problems. Milk cream actually contains about 53% water. The water increases the viscosity and creates lumps.

The water in the milk cream is reduced by adding inulin while stirring vigorously. It can be stabilized. Inulin cream is obtained in this way, and water is It is present in entrapped form in inulin cream. The test results showed that 40% of dogs The phosphorus cream was shown to perform the best stabilization. Inulin cream is It can be added to collate mass without forming lumps and can be added to chocolate bars, cooper cha It is possible to obtain a paste viscosity suitable for applications such as -

Y theory two standing Ill Inulin cream 40% Fresh cream (47%d, 11.) 60 Milk chocolate 92 Inulin cream (40%) 8 21 Prepare inulin cream (40%) as follows. Add the inulin to the cream little by little while stirring vigorously. This mixture is homogeneous. Mix until smooth. Melt milk chocolate at 45°C and then heat to 25°C. Cooling. The chocolate is heated to 27 degrees Celsius and tempered. Create the fluidity required for the shape. Apply the above inulin cream to the above tempering treatment. Mix with the melted chocolate paste. Put the obtained chocolate into the mold and press the mold. Shake and cool. Remove the chocolate from the mold and wrap it.

ffiyu=”store” te’-inu link ni mudan 1” Pour 300 mρ of room temperature water into a beaker, then add Undatim to the beaker. Insert Ultrasonics 5onoreactor (registered trademark). mass Add 200g of inulin little by little to avoid the formation of Premix with a mixer for 2 minutes before adding. 5onoreactor 20K Set the frequency to Hz. Inulin cream will form in the beaker after 10 minutes, The duration of the reaction is determined from the time all inulin is added.

Inulin cream was kept at room temperature or under cooler storage conditions for 12 hours. Then measure its morphology and its final consistency. Ultrasonic reaction after 5 minutes When stopped, the composition is still in liquid form, but at room temperature or lower. A stable form is reached by maintaining for 12 hours under warm storage conditions. ultrasound The inulin cream prepared in was compared with that prepared in the other mixing equipment described in Example 1. The appearance is the same as that of the cream, but the time required to produce the cream is shorter and the The cream is more stable and has better texture.

Stable reams were obtained after 12 hours of storage at room temperature or at lower temperatures. The ultrasonic production time required for g and 150 g for 15 minutes.

Ultrasonic, 200 bar homogenizer, Hydroshear and Ultra - 225g each using Turrax.

Inulin cream containing 30% dry matter manufactured for 200g, 150g and 100g Gel strength values were measured using a 5teven9 LFRA texture analyzer for did.

using a 5onoreactor or other devices based on using ultrasound , inulin cream can be used according to the combination of frequency and intensity of these devices ( It can be obtained by combining some. Therefore, when changing the concentration, the viscosity The frequency and intensity of this method must be satisfactory and safe when changing temperature, pressure or temperature. It must be adapted to obtain an inulin cream with good quality and consistency. No.

In addition to these ultrasonic devices, stirrers such as magnetic stirrers can stir inulin particles into the medium. can be used for good dispersion. Furthermore, the ultrasonic device was used in Example 1. If you combine one or more of the mixing devices described in Dali, which I got from Sigma because it should give me a more stable inulin cream. GFn chain (however, n is 10 to 6) Inulin (No, 1-3754 batch 79 A cream composition based on FT+15) was prepared analogously to Example 1. this The average degree of polymerization of inulin is 29.

The inulin cream thus obtained has a dry, fibrous and sandy texture. The texture in the mouth is clearly smoother and oilier than that in Example 1. Less is.

The taste is also different, no longer neutral but slightly carton-like. It's similar to.

Therefore, short GFn chains (where n varies from 2 to 9) can be used in Example 1 present in inulin used in, but only a neutral taste in the inulin cream It effectively contributes to the oily and creamy texture.

Continuation of front page (51) Int, C1,5 identification symbol Internal office reference number A 23 G 9102 7144-48A 23 L L/19 8114-4B1/24 A 78 23-4B 2100G 9161-4B (81) Designated countries EP (AT, BE, CH, DE.

DK, ES, FR, GB, GR, IE, IT, LU, MC, NL, SE), 0A (BF, BJ, CF, CG, CI, CM, GA, GN, ML, MR, SN, TD, TG), AU, BB, BG, BR, CA, C3, D E.FI.

HU, JP, KP, KR, LK, MG, MN, MW, NO, PL , RO, RU, SD, USI

Claims (25)

[Claims] 1. Has a cream structure and contains fructans or fructan mixtures and liquids composition containing. 2. Claims characterized in that the liquid is water, milk, egg white, egg yolk or sugar syrup. The composition according to claim 1. 3. A component of the fructan or fructan mixture is inulin or levan. The composition according to claim 1 or 2, characterized in that: 4. Some or all of the fructans are unbranched inulin or levan. , branched inulin or levan and/or partially hydrolyzed inulin The composition according to claim 3, characterized in that it is composed of phosphorus or levan. 5. The concentration of inulin or levan in the composition varies from 5 to 85%. The composition according to claim 3 or 4, characterized in that: 6. Inulin is characterized by containing 10% or more of oligosaccharides with a degree of polymerization of 2 to 10. The composition according to any one of claims 3 to 5. 7. Contains fat substitutes, thickeners, gelling agents, stabilizers and/or dispersants. The composition according to any one of claims 1 to 6, characterized in that: 8. After drying the composition and during reconstitution, fructan or fructan mixture Contains ingredients that affect the dissolution and dispersion of substances and/or reduce agglomeration of the composition. The composition according to any one of claims 1 to 7, characterized in that: 9. The above ingredients are carbohydrates, salts, proteins, rubbers, preferably xane. Tan gum, carob gum or guar gum, carboxymethylcellulose, karage - selected from the group consisting of Nans, alginates, fats or mixtures thereof. The composition according to claim 8, characterized in that: 10. Claims 1 to 9 characterized in that it is produced from dried or co-dried ingredients. A composition according to any one of. 11. According to any one of claims 8 to 10, which is dried. Composition. 12. A fructan or fructan mixture is mixed with a liquid and then subjected to high shear. A composition according to any one of claims 1 to 10, characterized in that: Method. 13. Fructans or fructan mixtures in or for the production of foods 12. A method of mixing the composition according to any one of claims 1 to 11 into a preparation for use; A method characterized in that the composition is added to the food product or the formulation. 14. placing part or all of the fat in the food or in the preparation used to make the food; 12. A method of converting fat in the food or the preparation according to any one of claims 1 to 11. A method characterized in that it is partially or completely replaced with a composition according to any one of the above. 15. Place some or all of the fat in the food or the preparation used to make the food 12. A method of converting fluorophores into Tan or fructan mixtures and liquids are mixed with other foods under high shear. A method characterized in that it is formed in-system by adding it to a component. 16. A method of mixing water into a food or a preparation used to produce a food, the method comprising: ; adding the composition according to any one of claims 1 to 11 to other food ingredients; A method characterized by: 17. 17. A method according to claim 16, characterized in that the food product is chocolate. 18. A composition according to any one of claims 1 to 11, in addition to the usual food ingredients. A food or a preparation used to produce a food, characterized in that it contains. 19. A composition according to any one of claims 1 to 11, in addition to the usual food ingredients. A fat containing as a substitute for part or all of fat. Foods with low fat levels or no fat, or the production of such foods. Preparations used for. 20. A composition according to any one of claims 1 to 11, in addition to the usual food ingredients. Foods or foods containing a high percentage of water, characterized in that they contain Preparations used to manufacture products. 21. It is characterized by containing the composition according to any one of claims 1 to 11. chocolate containing a high percentage of water and suitable for consumption in countries with high temperatures. . 22. Food for humans or animals, including food for dogs, cats, etc. Composition according to any one of claims 1 to 11 in the form of a preparation for use in the production of food products. use of things. 23. (i) a fat or oil substitute or (ii) a carbohydrate substitute or ( iii) a composition according to any one of claims 1 to 11 in the form of a stabilizer. Use according to claim 22. 24. for mixing large quantities of water into foods or preparations used to make foods; Use of a composition according to any one of claims 1 to 11. 25. 25. The use according to claim 24, wherein the food product is chocolate.